Braised short ribs are the back pocket recipe for me for a dinner party. If I’m in the weeds and I don’t know what to make I can always run to the market and grab five pounds of bone-in short ribs. Somehow it turns out I’m in the weeds for a dinner party more often then not. However with short ribs, in just three hours I have an amazing meal to serve our guests. It’s a recipe that shows off like I’ve been toiling in the kitchen all day but in reality it’s very easy to make.
My recipe has been tweaked a few times but original started with Jamie Oliver’s Melt-in-your-Mouth Shin Stew recipe. It’s a great recipe that doesn’t ask for searing the meat or a lot of prep. All you need to do is coarsely chop the vegetables and throw them in to sauté for five minutes while you lightly dust the meat in some flour (I use tapioca or cornstarch). After adding wine and whole canned tomatoes to the mixture, you just cook it in the oven for approximately three hours. That’s my kind of dinner party. I’ll take all the credit for a delicious fork tender stew that is so easy to make.
Usually, I’ll round out the meal with a simple salad and either a mashed root vegetable or some instant polenta. It doesn’t need a lot of fuss or many side dishes. The rich beef stew really stands on it’s own. The starchy side is most useful to sop up all that tasty wine sauce. Now if only I can find a dessert recipe simple enough to perfectly pair with it.
- 2 tbsp coconut oil
- 2 red onions, peeled and roughly chopped
- 3 sticks celery, roughly chopped
- 4 cloves garlic
- 2 sprigs of fresh rosemary
- 2 bay leaves
- 1 small handful dried porcini
- 1 stick cinnamon
- 3-5 lbs bone in short ribs (or approx 2-3lbs boneless short rib meat)
- sea salt
- freshly ground black pepper
- 2 tbsp cornstarch or tapioca flour
- 28 oz box of whole plum tomatoes
- 1/2 bottle dry red wine
- Set oven to 375 degrees
- Place a heavy cast iron dutch oven oven medium heat.
- Add in celery, onions, garlic, rosemary, and cinnamon stick. Stir occasionally until mixture starts to become aromatic.
- Crush dried porcini over the vegetables.
- Add cornstarch, 1 tbsp salt, and freshly ground pepper to a shallow dish and stir to combine.
- Lightly dredge meat in the flour mixture. Shake off any extra flour.
- Add meat to dutch oven.
- Pour in the tomatoes and 1/2 bottle of wine.
- Stir to coat the meat and vegetables in the liquid.
- Cook over medium heat until it begins to bubble.
- Cover with light and place in oven for approximately 2 hours.
- When finished meat should be fork tender and the liquid should have thickened considerably.
- Serve over polenta or mashed root vegetables.